Easy Lemon Cobbler

There are so many reasons why I love this cobbler. This lemon version feels effortlessly special while staying wonderfully flexible. You can grab store-bought lemon curd for convenience or use homemade if you have some waiting in the fridge. The best part is how quickly it comes together, which makes it the perfect last-minute dessert that pairs beautifully with vanilla ice cream or a fluffy dollop of whipped cream. Every bites bursts with vibrant lemon flavour-the kind that keeps you coming back no matter the season.

Ingredients:

• 113g butter
• 1 cup self raising flour
• 1 cup granulated sugar
• 1 cup milk
• 1 tsp vanilla extract
• 1 tsp lemon extract or lemon zest
• 22 ounces lemon curd

Method:

Preheat the oven to 350F

Add the butter to a 7x12 inch or 9x9 inch baking pan. Place it in the oven to melt.

In a bowl, whisk flour, sugar, milk, vanilla and lemon zest. Do not overmix it.

Pour the batter evenly over the melted butter in the baking dish. Do not stir.

Next, pour or spoon the lemon curd over the batter as evenly as possible. Do not stir.

Bake on the middle rack of the oven for 50-55 minutes. The top crust should be golden brown. The centre of the cobbler may look a little "jiggly" but the crust should be brown and cooked.

This is great served warm with vanilla ice cream.

Cover and store leftovers in the refrigerator up to 4 days.

Apple Crumble Cake

There is something utterly comforting about a warm slice of apple crumble cake-soft,cinnamon-spiced sponge, tart apple and a crackly buttery crumble 

Ingredients:

For the cake:

• 95g plain flour
• 50g granulated sugar
• 1tsp baking powder
• ¾ tsp ground cinnamon
• 1/8 tsp salt
• ¼ cup + 2tbsp milk
• ¾ tsp vanilla extract
• ¼ cup + 2 tsp vegetable oil
• 1 large egg
• 2-3 medium apples, washed, peeled, cored and sliced
• 2 tbsp granulated sugar
• ½ tsp ground cinnamon
• 1 tbsp apple cider vinegar

For the topping:

• 75g packed light brown sugar
• 65g granulated sugar
• 1 tsp ground cinnamon
• ½ tsp salt
• 115g butter, melted and cooled
• 190g plain flour

Method:

Grease and flour an 8" round springform. Set aside.

Preheat oven to 190º/180ºC for fan assist oven. 

To make the topping: In a medium bowl, whisk together both sugars, cinnamon, salt and flour. Add melted butter and fluff with fork until mixtures creates crumbs. Set aside.

To make the cake: In a medium bowl, whisk together flour, sugar, baking powder, cinnamon, baking soda and salt. In a large measuring cup, mix together milk, vanilla, oil and egg. Whisk until smooth.

Add the wet ingredients to the dry ingredients and stir with a wooden spoon. Do not over mix. Few lumps in the batter are okay.

Pour the cake batter into the prepared pan.

In a medium bowl, toss together apple slices with 2 tablespoons of sugar, ½ tsp of cinnamon and the apple cider vinegar. Set aside.

Arrange apple slices over the batter. 

Sprinkle crumb topping over the apples covering completely.

Bake the cake for 30 to 35 minutes or until the topping is golden brown.

Let cool the cake completely in the pan.

Transfer onto a serving plate or stand. Slice and serve.

Keep in a covered container for up to 4-5 days